Nutella and Sea Salt Caramel Chocolate Fudge

 

I love fudge.

Any kind, really.  I especially LOVE going into fudge shops, and smelling it all, soaking in the atmosphere, seeing all of those crazy varieties laid out on display.  And then, like a sucker, lured in by the promise of sugar, I buy 3 or 4 pounds for $25 because it’s “on sale.”  Or rather, my mother does this, because she can’t say no to teenagers making minimum wage that hawk sweets.

And then we don’t even eat it all.

Happens every time.

For this fudge, i was inspired by so many things.  Snickers fudge, for one.  But I didn’t want to use peanuts or peanut butter.  Just wasn’t in the mood.  And I definitely wanted a creamy, gooey layer of caramel.  And Nutella….because Nutella makes everything – and I do mean everything – better.

I was right.

This fudge is 4 layers of confection.  A top and bottom layer of Nutella based fudge, filled with a layer of homemade sea salt caramel and a layer of marshmallow creme fudgy goodness.  Sweet? Oh yeah.  Just a small bite is all you’ll need.  But you’ll eat more than that.

It happens.  

Nutella and Sea Salt Caramel Chocolate Fudge

makes one 9×9 pan, about 50 pieces

Bottom Layer

• 1 cup Semi Sweet or Bittersweet Chocolate Chips
• 1/4 cup Milk Chocolate Chips
• 1/4 cup Nutella

Caramel Layer

• See Recipe here for Sea Salt Caramel

Middle Layer

• 4 Tbsp. Butter
• 1 cup Sugar
• 1/4 cup Evaporated Milk
• 1 7 oz. Jar Marshmallow Creme
• 2 teaspoons Vanilla
• 1 cup Chopped Hazelnuts

Top Layer

• 1 cup Milk Chocolate Chips
• 1/4 cup Semi Sweet or Bittersweet Chocolate Chips
• 1/4 cup Nutella

For Top & Bottom Layers:

Heat Chocolate Chips in small bowl in the microwave for 40 seconds. Stir.  Reheat additional 30 seconds.  Stir.  Repeat by heating for 20 second intervals until fully melted.  Stir in Nutella until well combined.

For Bottom Layer, pour into Sprayed 9×9  Baking Pan (preferably silicon, or a regular baking pan lined with parchment).  Spread evenly until entire level is covered.

Once slightly cooled, top warm caramel.  Use entire recipe.

Middle Layer:

Top caramel with chopped nuts.

In a medium pan, melt butter.  Add the sugar and evaporated milk.  Boil 5 minutes, stirring constantly.  Remove from heat and stir in vanilla and marshmallow creme.  Pour mixture evenly over the previous layers.

Top Layer:

Repeat process for bottom layer, and pour evenly over the top of the previous layers.

Refrigerate for 3-4 hours, until firm.  Cut into bite sized pieces.  Caramel layer will be gooey, keep refrigerated until ready to serve. (note – picture above with oozing caramel was taken for fun, before fudge was set. Yum.)

As I write this, about 6 inches of snow is predicted.  I’m hoping they are right!  Hope you have a great week!